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Vegan GF Mushroom Risotto

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An easy, healthy meal, creamy mushroom, and full of flavor, Vegan GF Mushroom Risotto.



2 tbsp VOO (Virgin Olive Oil)
1 medium-size diced white onion
½ yellow and ½ red finely chopped bell pepper
3 heaped tsp minced garlic
100-150 g thinly sliced white button mushrooms
2 x 227g Arborio Rice / Risotto with Sundried Tomatoes
900 ml vegetable stock
1 tbsp Apple Cider Vinegar
6-8 tbsp nutritional yeast flakes
Fresh Chives, cut into small pieces for decoration
Salt and pepper to taste



Heat the oil in a large wok.
Add the onion and garlic and cook on medium-low heat until softened.
Add the mushrooms as well as the bell peppers and cook a little until glossy in color.
DO NOT overcook as it will still cook further once you add the risotto.
Stir in the risotto and immediately add the stock and vinegar.
Bring the contents to a boil and then reduce to a simmer for ± 30 minutes or until the liquid totally absorbed and the rice is cooked and tender.
If necessary, you can add more hot water, although I did not have to do it.
Once done and fully cooked, stir in the nutritional yeast.
Now you can stir in a handful of finely chopped chives and if you deem is necessary, season with salt and pepper.
Decorate with some additional chives before serving.

Serve and enjoy!


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2 thoughts on “Vegan GF Mushroom Risotto”

  1. Esme, I am usually “vegan adjacent” – I eat a lot of vegan food, but not exclusively…this is the kind of dish that works as a delicious meal that just happens to be vegan – terrific as always, can’t wait to make this for my wife!

    • Thanks, John. With my son and his family being vegan, I do make only vegan when they visit, and no non-vegan products in sight. This is a winner and we all love it


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